Introduction

Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.

Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.

Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.

Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).

Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.

Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour.

Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.

Introduction

What makes a perfect biscuit?

What type of flour to use

How to measure flour

Mixing Dry Ingredients

Adding Butter

Add Buttermilk

Don’t overwork your dough

Turn out onto working surface

Form a rectangle

Biscuit Cutter

Cut out biscuits

Baking the Biscuits (425 degrees, 13-15 mins)

Don’t overbake

Butter the biscuits

Taste test

Cut six tablespoons of cold butter

Stir in milk or buttermilk

Bake the biscuits until golden brown 10 to 15 minutes

Intro

Ingredient lineup

Combining the dry ingredients

Cut the fat into the dry ingredients

Adding the buttermilk

Forming the dough

Adding folds to the dough

Cutting the Biscuits

Baking the Biscuits

Next video announcement

Making the Dough

Sift flour through a strainer

Adding 2nd cup of flour

Adding the Whipping Cream

Shaping the Dough

Cutting out the biscuits

Assembling the biscuits

Cooking the biscuits

Taste Test Time

Taste Test

Maida - 2 cup

Sugar - 1 tsp

Add baking soda, baking powder and sugar in flour.

Mix all ingredients nicely

Dont knead dough too much as we just have to mix it

Take any board or platform and sprinkle some dry malda

Now cut biscuits from the dough

Cut biscuits again

at 180 degree centigrade for 15-20 minutes.

To make biscuits cool down quickly place them on a wire net

Intro

Breaking the butter into smaller pieces

Pour in cold milk

Cut the dough in half

Pat dough into 1 inch thick rectangle

Choose a shape for your biscuits

Serving suggestions

Freezing the biscuits

Bake the biscuits

Taste Test

In a small bowl, whisk together flour, baking powder, and salt

Cut butter into small cubes and sprinkle over flour mixture

Add butter

Add in milk

Forming the biscuits

Bake the biscuits

Introduction

Combining dry ingredients

Adding baking powder

Adding the butter to the dry ingredients

Adding in the sour cream

Mixing the biscuit dough

Resting the Dough

Forming the Dough

Cutting the Dough

The finished biscuits

Introduction to Biscuits

Line baking sheet with parchment paper

Adding the butter

Making an eggless biscuit

Adding milk

How to clean your hands after mixing

Cutting the biscuits

Brushing the biscuits with milk

Optional - cover with a clean dish towel

Conclusion

Intro

Spreading the Dough

Mixing the Dough

Slowly add buttermilk

Kneading the Dough

Finish kneading

Rolling out the dough

Bake the biscuits

Bake at 425 degrees for 15-20 minutes